Oh, the Places You’ll Go

And The People You’ll Meet!

Once upon a time at a kitchen show,

I had a hostess who just said, “not now…No.”

So, I didn’t have her take a second look,

And all her bookings I gladly took!

And what to my surprise, one day she did call!

She’d looked and compared,

And remembered the fun we’d shared!

She knew that The Pampered Chef® had it all!

She wanted more items and the deal on the kit!

75% off was making a hit!

And the trips, she wouldn’t mind if she traveled a bit!

So she thought she’d give the chef a try,

And my, oh-my! I’d already done

The show for her mom and the show for her son!

And her work friends, neighbors, and her sister, too!

If they’d known, they’d have said, “I’ll have a show for YOU!”

I could have told her “use the free product for your kit.”

The discounts on products in the kit she would get!

I could have explained the leads were hers and not mine.

There it was all for her, a business divine!

Now this future consultant was not out of luck.

She just had to work harder; she was not stuck.

Picture this as you study the bonuses you get,

Imagine it all-look for the stars,

And remember to ask for all that is YOURS!

Tasty Tidbits

Cookbook

Created by: Lynne Harrison, Bethel Schussler, Deena Hiltbrand, and Jenna Martinich

Have a “Once a Month Cooking Show” for you and your friends!

Invite your friends, family and co-workers to enjoy a very special show. You will learn how to make 8 family meals from one 9x13 baker and you will receive the recipes as well.

We will compile 3 chicken recipes in front of you and your friends. You will see the other 5 dishes finished and will have an opportunity to sample one of the dishes.

As the Host, you will get to place the other 7 in your freezer to use the rest of the week!

Learn how to make the most of your time and money. We will be sharing tips on how to prepare a variety of your family’s favorite meals. Cook ahead meals that freeze well and store compactly in your freezer. This workshop is fun and informative, giving you a wealth of ideas for maximizing grocery dollars, minimizing cleanup and STRESS about: “What’s for dinner?????”

This show works great as a Fundraiser Kitchen Show for your Church group, club or favorite charity. It is an easy down to earth approach that will give you all the encouragement you need to succeed, whether you are cooking for one, two or eight!

INVESTMENT COOKING CLASS:

Cook less, less stress, less mess!

Make a menu plan: (special diets, busy moms, own recipes, once a month cooking, from your freezer)

What to have in your pantry

Start small try:Doubling & Recipe twins

Cooking with a friend

Work smart... Chop all onions at once...

One week plan

Two week plan

One month plan

Speed scratch

Storage needs

Shopping and unloading

Saving $

Buying in bulk

Coupons & discount stores

Less waste & time savings

Taking advantage of sales, gardens and the time of the year

Being able to know that your family can help others on the spur of the moment

Relax and enjoy the family around the table with high quality nutritious meals

Relax and enjoy the family around the table again!

Did you know:

  • You could start your own business for as little as $80
  • Most consultants make an average of $100 per show
  • You can be your own boss and work around your family’s schedule
  • Working 2-3 nights per week you could earn a trip for your family
  • Pampered Chef supplies you with an app for your i-pad/ smartphone, internet tools, and supplies you need to run a successful business
  • Sales meetings are only held one time per month and training meetings are available for new beginners
  • Consultants can earn products for free and/or receive a 50% discount twice a year
  • The only commitment The Pampered Chef asks of you is that you try 4 shows and see if you like it! We are confident that you’ll want to continue!
  • You can increase your income for sharing the opportunity with others, you’re the one who determines how much you want to make in this business!
  • You can increase your income by sharing the opportunity with others, you’re the one who determines how much you want to make in this business!
  • You’ll be recognized by your achievements with Bonus’, free products, awards, trips, jewelry and so much more!
  • You’ll enjoy fun and friendship while working with an outstanding company with integrity and quality products!
  • No inventory or deliveries, while helping others to have quality mealtime! Just schedule 4 shows and join us!

I love what I do and so can you!

Cranberry-Pork Bake

1 can (8 ounces) whole cranberry sauce

2 tablespoons light corn syrup

1 can (17 ounces) sweet potatoes, drained

2 tablespoons butter, melted

1 tablespoon brown sugar

1 teaspoon salt

¼ teaspoon ground ginger

2 cups coarsely chopped cooked pork

Stir together cranberry sauce and corn syrup; set aside. In Classic Batter Bowl, beat together sweet potatoes, melted butter, brown sugar, salt and ginger till well blended (electric mixer is the easiest). Stir in chopped pork.

Place sweet potato mixture in Deep Dish Baker. Bake, uncovered, at 350°F for 30-35 minutes. Spread cranberry sauce mixture over top; return to oven till heated through, 5 - 10 minutes longer.

Makes 4 servings

Pork Florentine

2 10-ounce packages frozen chopped spinach

1 10 ¾ ounce can condensed cream of chicken soup

¼ cup shredded Swiss cheese (1 ounce)

2 tablespoons mayonnaise

1 teaspoon lemon juice

½ teaspoon Worcestershire sauce

1½ cups chopped cooked pork

1½ cups soft bread crumbs (2 slices)

2 tablespoons butter, melted

Cook spinach according to package directions, except use unsalted water; drain. In saucepan stir together condensed soup, Swiss cheese, mayonnaise, lemon juice, and Worcestershire sauce; bring to boiling. Stir ¾ cup of the soup mixture into drained spinach.

Pat spinach mixture into 6 individual casseroles or Rectangular Baker. Sprinkle chopped pork over spinach. Spoon remaining soup mixture over all.

Toss together bread crumbs and melted butter; sprinkle on top of casserole. Bake, uncovered, at 350°F till heated through, about 25 minutes

Makes 6 servings

TIPS:

Before you begin, choose recipes that have the same main ingredient, for example, ground beef or chicken. Clean out the freezer. Take an inventory of all staples items you have on hand. Read each recipe and make a grocery list of

  • What you will need. Categorize your list by sections of foods in the grocery store to make it easier to shop.
  • Use plastic bags sealed with Twixit! Clips to store food in the freezer instead of big plastic containers. Label plastic bags with information such as: date prepared, food measurement (1 cup, 1 quart, etc.) and cooking or reheating instructions so you don’t have to refer to the recipe. When sealing plastic bags, remove any excess air for an air-tight seal and to prevent freezer burn.
  • Perform all similar tasks at once. Use the Food Chopper to chop onion, bell peppers, nuts and other ingredients for recipes. Measure and place in plastic bags; freeze until ready to use. Use the Ultimate Mandoline to slice extra zucchini, carrots or onions for salads or stews.
  • To free up your Stoneware Bakers, line you 9” x 13” Baker with Parchment Paper to fit the bottom, then layer lasagna ingredients over Parchment Paper. Cover Baker tightly with aluminum foil and freeze. When frozen, remove lasagna from Baker, wrap tightly in aluminum foil, and return to freezer until ready to use. When ready to use, unwrap and place in Baker. Thaw completely in refrigerator and bake according to directions.
  • Make extra servings of cooked rice or pasta in Rice Cooker. After ingredients have cooled, label package indicating which entree it will be used in, and freeze. Slightly undercook rice or pasta (al dente). When reheated, they’ll have a better consistency and they won’t be mushy.
  • Before freezing hot foods, allow to cool to room temperature. When placing in freezer, stack with space in between foods to allow to cool quickly. When completely frozen, items may be stacked directly on one another.
  • To prevent cross-contamination, use one cutting board to cut vegetables and another cutting board to cut raw meats. Wash cutting boards in warm soapy water between cutting two different kinds of meats.
  • Make traditional cookies even on the busiest days. Scoop raw cookie dough with the small Stainless Steel Scoop. Place in plastic bag, seal and store in freezer. When ready to bake, thaw and bake on flat Baking Stone.
  • Bake a brownie mix in the 9” Square Baker lined with Parchment Paper. When cool, remove from Baker and cut into individual pieces. Wrap and freeze. Use for a quick dessert or put into kids’ lunches.
  • For recipes like Taffy Apple Pizza, Banana Split Brownie Pizza, bake the cookie/brownie crust, then cool completely. Wrap tightly in heavy aluminum foil or plastic wrap, label and freeze. Thaw completely before adding toppings.
  • Make your own Apple Pie Kit: Peel, core and slice 6 medium apples using Apple/Peeler/Corer/Slicer, slice in half. Combine ½ to ¾ cup sugar, 3 tablespoons all-purpose flour, ½ teaspoon ground cinnamon, and 1/8 teaspoon ground allspice in Classic Batter Bowl. Add apples. Cover with lid; shake to coat evenly. Place in plastic bag and freeze. Thaw apples in refrigerator, then place in ready-prepared pie crust and bake.
  • Keep a Pizza Kit handy for those extra-busy nights. Follow instructions for Three-cheese Garden Pizza. Prebake refrigerated pizza crust 5-7 minutes at 400°F on Baking Stone; cool completely. Wrap tightly in plastic wrap and freeze. Measure all toppings and place in freezer with crust. Thaw crust completely before adding toppings. Bake according to recipe directions. Keep a can or jar of pizza sauce on hand in the pantry, if desired.

WHAT YOU CAN DO WITH 6 LBS. OF LEAN GROUND BEEF:

Swedish Meatballs:

1 can (4 ounces) mushrooms (pieces & stems)

1 large onion

parsley

2 slices bead

milk

1 dozen eggs

1 lb. lean ground pork

Double Duty Meatballs (for meatball subs)

1 jar (26-28 oz.) spaghetti sauce

Old-fashioned oats

Fresh garlic (1 bulb)

Wild Rice Casserole With Beef:

8 cups boiling water4 cups wild rice

1½ pounds lean ground beef2 tablespoons vegetable oil

3 (10 ¾ oz. each) cans chicken rice soupsalt & pepper

1 lb. fresh mushrooms, sliced1½ cups water

¾ cup chopped onion½ lb. feta cheese, crumbled

Pour boiling water over wild rice and let stand 15 minutes. Drain. Sauté beef in oil until it is no longer pink. Drain off any excess fat. Combine rice, meat, soup, mushrooms, 1½ cups water, onion, celery, salt & pepper. Spoon into a lightly greased 9x13 pan. Bake at 325° for 45 minutes. Sprinkle with crumbled feta cheese and bake 15 minutes longer.

PORK:

Barbecue Pork Sandwiches

Pork, shredded

1 bottle of your favorite barbecue sauce

8 slices American cheese or 1 cup shredded cheddar cheese

1 package (8) hamburger buns

Heat together shredded pork and barbecue sauce.

To serve: spoon mixture onto hamburger buns and top with American cheese slice, if desired.

This is a great dish for one of those weekday nights that’s filled with other activities. Add your favorite vegetable, tossed salad, fresh fruit and/or favorite dessert for a complete meal.

Paradise Pita Pockets

Sandwiches:

¾ - 1 pound pork, cut into ¼ inch slices, then into strips about 1 inch wide

6 pita bread rounds

6 romaine lettuce leaves

Salsa:

1 can (15 ounces) black beans, drained and rinsed

1 small red bell pepper, chopped

1 fresh mango, cut into ½ inch cubes (about 1 cup)

¼ cup green onions with tops, sliced diagonally

2 tablespoons fresh cilantro, snipped

¼ cup vegetable oil

¼ cup white vinegar

¾ teaspoon salt

½ teaspoon each ground cumin and granulated sugar

1/8 teaspoon each ground red pepper and cinnamon

Place oil, vinegar, salt and spices in Classic Batter Bowl and mix well with Mini-Whipper. Add remaining Salsa ingredients, mix lightly. Add meat and toss lightly.

Cut pita bread rounds in half. Fill each pita pocket with lettuce and meat-salsa mixture

Yield: 6 servings

Nutrients per serving (2 pita halves): Calories 460, Fat 14 g, Sodium 920 mg, Dietary Fiber 6 g

Chicken Caesar Salad Wraps

12 ounces chicken, cooked and sliced into ¼-inch thick strips

2 garlic cloves, pressed¼ cup red onion, chopped

¼ cup pitted ripe olives, chopped¼ cup red bell pepper, chopped

1 ounce Parmesan cheese, grated3 cups romaine lettuce, thinly sliced

¾ cup seasoned croutons½ cup fat-free Caesar salad dressing

6 (8-inch) fat-free flour tortillas

Add onions, olives, bell pepper, cheese, lettuce, croutons and dressing to chicken. Toss mixture to coat evenly.

Place ¾ cup chicken mixture on tortilla. Roll up tightly. Repeat.

To serve, cut each wrap in half. Makes 6 sandwiches

Nutrients per serving (1 wrap): 270 Calories, 5 g Fat, 460 mg Sodium, 5g Dietary fiber

Chicken Devon

1 lb. cut-up chicken

1 package frozen or 1 head of fresh broccoli

1 can cream of chicken soup

¼ cup mayonnaise or Miracle Whip

1 teaspoon curry

½ teaspoon ground white pepper

1 cup grated cheddar cheese

Cook broccoli and drain. Mix together soup, mayo, curry and pepper. Layer chicken and broccoli. Pour sauce over chicken and broccoli. Top with cheese. Bake for 20 minutes at 350°F, or until cheese is melted and lightly browned and sauce is bubbly.

This dish is great with fresh fruit salad and garlic bread! A good make ahead company dish.

Smoky Barbecue Chicken Pizza

1 package (10 ounces) refrigerated pizza crust

1½ cups (6 ounces) shredded Colby-Jack cheese, divided

2 cups chopped cooked chicken (about 8 ounces)

½ cup barbecue sauce

½ cup green bell pepper, chopped

¼ cup red onion, sliced

Preheat oven to 425°F. Roll pizza crust into a 12-inch circle on Classic Round Stone, using lightly floured Baker’s Roller. Sprinkle crust with 1 cup cheese. In Small Batter Bowl, combine chicken and barbecue sauce, tossing to coat. Chop green pepper using Food Chopper. Thinly slice onion using Ultimate Mandoline. Top crust with chicken mixture, green pepper and onion. Sprinkle with remaining ½ cup cheese. Bake 15-20 minutes or until crust is golden brown.

Yield: 8 servings

GROUND BEEF

Basic Mixture:

3 pounds lean ground beef

2 large onions, chopped

1 large green bell pepper, chopped

2-3 garlic cloves, minced

1` 26-ounce jar marinara sauce

1 teaspoon salt

½ teaspoon freshly-ground pepper

Cook first 4 ingredients in Deep Covered Baker oven over medium-high heat; stir until crumbled and no longer pink. Drain mixture.

Stir in marinara sauce, salt, and pepper; cover and simmer, stirring occasionally, 15 minutes. Cool 10 minutes. Spoon about 4 cups each of mixture into 2 heavy-duty zip-loc plastic bags; freeze until ready to use.

Spaghetti with Meat Sauce

Heat 1 package (4 cups) of Basic Mixture, thawed, in Deep Covered Bakerover medium heat. Stir in 1 (14½ ounce) can diced tomatoes with Italian herbs, 1 (8-ounce) can tomato sauce, 1 teaspoons Pantry Italian Seasoning Mix, and ½ teaspoon dried basil. Cover, reduce heat, and simmer 20 minutes. Serve over 12 ounces hot cooked spaghetti with tossed green salad and garlic bread. Makes 6 servings.

Sloppy Joes

Heat 1 package (4 cups) of Basic Mixture, thawed, in Deep Covered Bakerover medium heat. Stir in 2 teaspoons chili powder and 1 teaspoon brown sugar. Cover, reduce heat and simmer, stirring occasionally, 15 to 20 minutes. Serve on hamburger buns with potato chips and fresh fruit. Makes 6 servings.

Easy Beef and Macaroni